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Checken Paella

Made with BBQ chicken - very quick and easy paella
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Course: Main Course
Cuisine: Spanish
Ingredients Method

Ingredients
  

  • Olive oil
  • 1 onion finely chopped
  • 2 chorizo sausages peeled, sliced
  • 3 streaky bacon rashers rind removed, sliced into batons
  • 2 c calasparra or arborio rice
  • 1 tbsp sun dried tomato paste make by whizzing 2 tbsp sun dried tomatoes
  • 280 g jar chargrilled capsicum strips drained
  • 3 tomatoes seeds removed, chopped
  • 3 garlic cloves crushed
  • 2 tsp smoked paprika
  • 1/4 tsp saffron threads
  • 1.5 ltr chicken stock
  • 3/4 c dry white wine
  • 1 BBQ'd chicken cut into portions
  • 1 tbsp flat-leaf parsley chopped

Method
 

  1. Heat the olive oil in a large, deep frypan over medium heat. Add the onion, chorizo and bacon and cook, stirring for 5-6 minutes until onion is soft and bacon is starting to crisp. Add the rice, stirring to coat in the mixture. Add the tomato paste, capsicum, tomato, garlic and paprika, then cook, stirring, for 2-3 minutes. Add saffron, chicken stock and wine, then bring to the boil. Simmer gently uncovered, stirring occasionally, for 15 minutes or until the liquid is evaporated and the rice is just cooked.
  2. Meanwhile, cut the chicken meat into bite-sized chunks. Stir into the paella and cook for a further 2-3 minutes until heated through. Season to taste, then stir through parsley and serve.